This paste is an alternative for the jarred ginger you find in the produce section that often contains unwanted oils and preservatives.
Adapted from Food & Wine, An Entire Year of Recipes, 2004.
Makes about 1 cup.
1/4 pound ginger root, peeled and coarsely chopped
1/2 cup water
Puree the ginger and water in a food processor or blender until well combined.